Effect of Individual Phospholipid Components Treating on Storaging and Frying Stability in Soybean Oil
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Koo, Bon-Soon
(Dept. of Food Science and Technology, Seoil College)
Kim, Jong-Seung (Korea Health Industry Development Institute) |
1 |
Effect of capsaicin and silicone resin treatment on inhibition of thermal oxidation in frying oil
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2 |
Natural antioxidants, Flavor Chemistry of Fats and Oils
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3 |
Effect of <TEX>${\alpha}-,\;{\gamma}-,\;and\;{\delta}-tocopherols$</TEX> on oxidative stability of soybean oil
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4 |
基準油脂分析試驗法
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5 |
Lipid peroxides and human diseases
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6 |
Elucidation of the chemical structures of natural antioxidants isolated from rosemary
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7 |
Changes of physicochemical characteristics according to longtime storage of vegetable oils. 1. Relationship between changes of acid and peroxide value and formation of volatile materials
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8 |
Effect of deodorizing temperature on physicochemical characteristics in corn oil. 2. Effect of deodorizing temperature on cold test and smoke point in corn oil
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9 |
Carcinoge nicity of but-ylated hydroxy anisole in F 334 rats
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10 |
Toxicological and anisole and butylated hydroxy anisole and butylated hydroxytoluene
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11 |
The antioxidants of higher plants
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12 |
Analyses of phospholipids in soybean oil by HPLC
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13 |
Screening of natural antioxidant from plant and their antioxidative effect
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14 |
Natural antioxidants from plant material, Phenolic compounds in food and their effects on health II
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15 |
Sonntag Bailey's Industrial Oil and Fat Products
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16 |
Oxidative stability soybean oil at different storage and refining
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DOI |
17 |
Studies on the lipid composition of perilla seed and improvement of oxidative stability of perilla seed oil
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18 |
Deteriorative reactions involving phospholipids and lipoproteins
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19 |
Soybean lecithin and its fractions as metal inactivating agents
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DOI |
20 |
Warmed-over flavor in meat, poultry and fish
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DOI |
21 |
Effect of adding time of antioxidants an the stability of palm oil
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22 |
Official Method and Recommended Practices of AOCS
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23 |
Rancidity of edible oils and fats
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